Apple and damson jelly

11 September 2006
Apple and damson jelly

Recipe supplied by Christopher and Joanna Wickens

Ingredients

6lb cooking apples or crab apples
1lb granulated sugar to 1 pint of juice
Lemon rind
1 pint damson purée

Method

Wash apples cut into pieces removing any bruised parts. Crab apples may be left whole. Put into pan with 3 pints of water. Simmer gently until soft stirring and crushing the fruit occasionally. Strain through a muslin cloth then measure the extracted juice and add the sugar.

Stir over the heat until the sugar has dissolved. Add strips of lemon rind then boil rapidly until nearly at setting point. Add the damson purée and continue boiling until set. Remove therind and bottle.

The jelly can be used after about a month and is delicious served with char-grilled meat particularly Cotswold Lamb say the Wickens.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking